W&J Graham's Vintage Port 2016 - Liquors Inc.

W&J Graham's Vintage Port 2016

  • ws98
  • we97
  • wa95
W&J Graham's Vintage Port 2016
$124.99
$106.24

SKU 28689

750ml

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Classic expression of the Graham's style: concentrated and opulent with layers of fresh, ripe, black fruit flavours. Aromas of mint and eucalyptus with chocolate notes. The Graham 2016 combines superb complexity, structure and balance.
Category Port
Varietals
Region Portugal, Douro
Brand W&J Graham's
Alcohol/vol 20%
  • ws98

Wine SpectatorThis offers a distilled plum and boysenberry essence, with a racy feel, as spearmint and graphite notes drive through. As the finish kicks in, this turns toward the dark side, with ganache, charcoal and tar elements. Has the showy ripeness of the vintage but is backed by a decidedly dry feel on the finish, imparting a sense of precision despite the heft. Best from 2030 through 2055. 6,325 cases made, 3,000 cases imported.

James Molesworth, December 31, 2018
  • we97

Wine EnthusiastThis finely structured wine is powered by fine tannins and rich fruits. A touch of acidity comes through the rich berry flavors and the concentration of the dark tannins. This wine will certainly age, don't drink before 2028.

Roger Voss, December 1, 2018
  • wa95

Wine AdvocateThe 2016 Vintage Port is a blend of 37% Touriga Nacional, 42% Touriga Franca and various others. It comes in with 115 grams of residual sugar. A bit bigger than Dow's this year, this is more intense as well. The better wine of these two benchmarks seems to be this Graham's. Tight on the finish, aromatic and very flavorful, this actually opens rather well and shows off its lovely fruit. The Dow's will be approachable a bit earlier, perhaps, and this may reward aging even more. As always, Graham's is wonderfully delicious. That's one hallmark of the house. I'm not sure this is a truly great Graham's, but at the moment, it is enticing, with plenty of potential for improvement. There were 6,325 cases produced, plus some bottles in other formats.

Mark Squires, July 19, 2018